Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I can't find Farro (Triticum dicoccum) where I live and Spelta (Triticum spelta) is relatively common.

How interchangeable are they? What should I expect if I make a Farro dish using Spelta?

share|improve this question
up vote 2 down vote accepted

According to Heidi Julavits' in the New York Times Sunday Magazine, the grains are very different in their cooking properties, even though they are both members of the wheat family, and despite claims that they can be used in the same recipes:

Farro cooks in about 45 minutes; we cooked our spelt for four hours, and even then the result was extremely al dente. We threw in multiple sticks of butter, gallons of stock and $13 worth of grated Parmesan, but the spelt remained stoically flavor-impervious.

You should look for recipes specifically for Spelt, if this is what you have available.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.